Tag Archives: garlic

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Beasts
Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts are a milder flavor of tartness and spicy heat. Lemon juice, lemon zest and crushed red pepper flakes provide the mild tart and spicy flavor.

Garlic and fresh rosemary sprig enhances the flavors of this chicken entree.

Lemon Bar-B-Que Chicken Beasts

Julia Ann
Lemon juice, lemon zest and roasted red pepper flakes give the tartness and heat to these chicken breast filet. Herb and a seasonings give an extra flavor for mild barbecue taste.
Print Recipe
Prep Time 1 hour
Total Time 2 hours
Course Entree
Cuisine Italian
Servings 2
Calories 244 kcal

Equipment

  • Glass bowl to marinade
  • Broiler pan

Ingredients
  

  • 2 chicken beasts boneless
  • ¼ c olive oil extra virgin
  • 2 teaspoons lemon zest finely grated lemon rind
  • 1 tbsp lemon juice fresh lemon
  • 1 clove garlic large clove minced
  • ½ teaspoon roasted red pepper flakes
  • 1 teaspoon whole rosemary leaves dried
  • ⅛ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 sprig fresh rosemary or parsley

Instructions
 

  • Cut the chicken breasts into 3-4 strips.
  • Make the marinade, barbecue sauce, by mixing the oil, lemon zest, lemon juice, garlic , crushed roasted red peppers and dried whole rosemary in a small mixing bowl.
    Add salt and pepper, more or less to taste. Whisk to blend.
    Place the chicken in shallow glass bowl; pour marinade over the chicken pieces.
    Cover bowl and marinate in refrigerator at least 1 hour to 4 hours.
    Preheat the oven broiler (or use a grill).
    Prepare broiler pan by covering with aluminum foil.
    Place chicken strips on broiler pan.
    Cook under hot broiler or on the grill for 6-8 minutes, turning until tender.
    Put on serving plate garnished with rosemary, parsley sprig or lemon wedge,

Notes

The right internal temperature for cooked chicken is 165° F.
 
 
 

Nutrition

Calories: 244kcalCarbohydrates: 1gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 146mgFiber: 1gSugar: 1gVitamin C: 6mgIron: 1mg
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In the U.S. Midwest potatoes are often fixed with chicken, usually mashed potatoes with gravy. The Lemon Bar-B-Que Chicken Breasts will not have the needed fat to make gravy, try something different such as: An Irish recipe for mashed potatoes and kale. A pasta side dish would be good too. How about a green vegetable, potatoes, and pasta? Use the recipe: green beans, red potatoes and bow-tie pasta as the side dish. Then you have potatoes and pasta!

https://cookbookinabox.com/our-recipes/vegetables-side-dishes/colcannon-kale/ https://cookbookinabox.com/our-recipes/pasta-rice/green-beans-red-potatoes-and-pasta/

Because this was a large plant and will grow taller, it was placed in separate pot.

Rosemary can be grown in your own garden in the sunlight and warm temperature. The sprigs are of flat needles which are used cooking. Often used in meats such as pork, salmon, lamb and chicken. Soups and sauces are enhanced by its pungent flavor and fragrance; it is an evergreen and available all year. When cooking with rosemary, pull off the leaves from the stem to wash an dry. According to httpss://whfoods.org rosemary stimulates the immune system and improving digestion. It may reduce the severity of asthma attacks. http://whfoods.org/genpage.php?tname=foodspice&dbid=75

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.   ©2007-2021 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat & Trdmk. Off. “Reg “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery®  cookbookinabox® All rights reserved.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions
 

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
Tried this recipe?Let us know how it was!

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20208 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.

Chuckwagon Turkey Stew

Julia Ann
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Stew
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1/2 cup onion diced
  • 1 cloves garlic minced
  • 1-2 tablespoons of jalapeno pepper diced (more if preferred hotter)
  • 1 tablespoon flour
  • 1/2-3/4 cup cooked or canned navy beans drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • 1/4 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1/4 cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper

Instructions
 

  • Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  • Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  • Add the browned turkey to the skillet.
  • Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  • Add beans, tomatoes and potatoes.
  • Stir to blend together.
  • Add the seasonings.
  • Simmer for 25 minutes.

Notes

This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
Tried this recipe?Let us know how it was!

 

Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.

Ginger, Tomato and Lentil Soup

Julia Ann
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 3/4 cups

Ingredients
  

  • 2 cups water
  • 1/3 cup red lentils
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 10 3/4 ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger freshly grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black ground pepper
  • 1/2 cup mild Cheddar cheese shredded or cheese of your choice.

Instructions
 

  • In a medium sauce pan, mix together water, lentils, onion and garlic.
  • Heat to simmer 20 minutes or until lentils are softened.
  • Add can of tomato soup.
  • Add one can of water, more if needed or preferred thinner.
  • Add grated ginger, oregano, salt and pepper.
  • Simmer 15 minutes.
  • Serve into soup bowls topped with the shredded cheese.

Notes

Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
Tried this recipe?Let us know how it was!

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, ©2007-2020 Netta Belle’s Choice®     cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Julia Ann
Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 large pasta shells
  • 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 350 F.
  • Grease 9 x 9 oven proof casserole dish
  • Cook 10 large pasta shells according to instructions on package.
  • Rinse in cold water and set aside.
  • Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  • Drain and remove the skin and fat from the salmon, discard.
  • Measure the flaked salmon, use a loosely packed 1 cup.
  • Put the salmon in large bowl.
  • Add the ginger, garlic, salt, celery, saltines and beaten egg.
  • Blend without shredding the salmon.
  • Stuff into the large pasta shells, set aside.
  • Put 1 cup of diced bok choy on the bottom of the greased casserole.
  • Place the filled pasta shells on top.
  • Set aside while making the lemon sauce.
  • --------------------------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • Melt butter in one-quart sauce pan.
  • Blend in the flour with a whisk until a smooth paste.
  • Gradually add the chicken broth, whisk until smooth.
  • Stir in the cream or undiluted evaporated milk.
  • Stir constantly until the sauce is smooth and thicken.
  • Remove from heat.
  • Blend in the lemon juice and nutmeg.
  • Pour sauce over the stuffed salmon shells.
  • Sprinkle shredded cheese on top.
  • Bake 350 F for 30 minutes, or until browned and bubbly.
  • Let rest 5 minutes before serving.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
Tried this recipe?Let us know how it was!

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® , bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.